Red Velvet Cake With Raspberry Filling - cooking recipe

Ingredients

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
For Frosting
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
For Filling
1/2 cup seedless raspberry jam

Preparation

Preheat oven to 350\u00b0F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
Combine flour, cocoa, baking soda, baking powder and salt.
Set aside.
In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared pans.
Tap pans sharply on counter to remove any large air bubbles.
Bake at 350\u00b0F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
Beat with a mixer at high speed for 3 minutes or until fluffy.
Add powdered sugar and beat at low speed just until blended.
To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
Spread frosting over top and sides of cake.
Store cake loosely covered in refrigerator.